Comments on: Flour + Water = Starter http://www.wildyeastblog.com/2007/07/13/raising-a-starter/ Notes from my kitchen, in which I bake bread and raise a few other matters Thu, 09 Feb 2012 00:00:30 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: Mimi http://www.wildyeastblog.com/2007/07/13/raising-a-starter/comment-page-5/#comment-26737 Mimi Tue, 07 Feb 2012 02:39:33 +0000 http://www.wildyeastblog.com/2007/07/13/raising-a-starter/#comment-26737 I am on day 15 of my starter and it only rises a bit evn though it is spongy. Do I need to feed it twice a day if it is not going to rise much? Sometimes I forget. How long do I keep this up before starting over with pineapple juice? I am on day 15 of my starter and it only rises a bit evn though it is spongy. Do I need to feed it twice a day if it is not going to rise much? Sometimes I forget. How long do I keep this up before starting over with pineapple juice?

]]> By: Sandie http://www.wildyeastblog.com/2007/07/13/raising-a-starter/comment-page-5/#comment-26647 Sandie Fri, 03 Feb 2012 16:59:39 +0000 http://www.wildyeastblog.com/2007/07/13/raising-a-starter/#comment-26647 Is is possible to make a starter in colder environments? My house is usually around 65F degrees, never 80. Am I out of luck? Thanks Is is possible to make a starter in colder environments? My house is usually around 65F degrees, never 80. Am I out of luck?
Thanks

]]> By: Eric http://www.wildyeastblog.com/2007/07/13/raising-a-starter/comment-page-5/#comment-26626 Eric Thu, 02 Feb 2012 20:23:48 +0000 http://www.wildyeastblog.com/2007/07/13/raising-a-starter/#comment-26626 So if wheat flour already contains yeast, and the wheat could come from anywhere, is there any way to bake sourdough that's truly "local"? As in, with a culture (and so flavor) that's unique to my neck of the woods? I guess I could plant some wheat myself, but that seems a bit extreme. So if wheat flour already contains yeast, and the wheat could come from anywhere, is there any way to bake sourdough that’s truly “local”? As in, with a culture (and so flavor) that’s unique to my neck of the woods?

I guess I could plant some wheat myself, but that seems a bit extreme.

]]> By: Rachel http://www.wildyeastblog.com/2007/07/13/raising-a-starter/comment-page-5/#comment-26607 Rachel Wed, 01 Feb 2012 15:28:17 +0000 http://www.wildyeastblog.com/2007/07/13/raising-a-starter/#comment-26607 Thanks Susan! That was helpful. I just have one more question. I'm on day 7 with my starter and it still hasn't doubled. It went through the foul smell phase and now it smells slightly sour and floury. Then again my house stays around 70-73F range. I'm just wondering, how long CAN it take to get it going? Is there a certain point where I should just dump it and wait for summer time? Thanks! Thanks Susan! That was helpful. I just have one more question. I’m on day 7 with my starter and it still hasn’t doubled. It went through the foul smell phase and now it smells slightly sour and floury. Then again my house stays around 70-73F range. I’m just wondering, how long CAN it take to get it going? Is there a certain point where I should just dump it and wait for summer time? Thanks!

]]> By: Roy http://www.wildyeastblog.com/2007/07/13/raising-a-starter/comment-page-5/#comment-26541 Roy Mon, 30 Jan 2012 03:52:07 +0000 http://www.wildyeastblog.com/2007/07/13/raising-a-starter/#comment-26541 Hi Susan I think you missed my post... Have you gotten natural leaven that isn't sour, like the kind used for making french loaves and crossaints? Hi Susan I think you missed my post…

Have you gotten natural leaven that isn’t sour, like the kind used for making french loaves and crossaints?

]]> By: Susan http://www.wildyeastblog.com/2007/07/13/raising-a-starter/comment-page-5/#comment-26533 Susan Sun, 29 Jan 2012 22:00:31 +0000 http://www.wildyeastblog.com/2007/07/13/raising-a-starter/#comment-26533 Rachel, you don't need to keep the starter in the fridge unless you use it infrequently. Here's a post that may be helpful: http://www.wildyeastblog.com/2007/09/29/maintain-starter/ Rachel, you don’t need to keep the starter in the fridge unless you use it infrequently. Here’s a post that may be helpful: http://www.wildyeastblog.com/2007/09/29/maintain-starter/

]]> By: Rachel http://www.wildyeastblog.com/2007/07/13/raising-a-starter/comment-page-5/#comment-26492 Rachel Sat, 28 Jan 2012 00:07:47 +0000 http://www.wildyeastblog.com/2007/07/13/raising-a-starter/#comment-26492 Hey! I just started my starter yesterday and things seem to be going swimmingly. I was just wondering, at what point do you move it to the fridge? Or does this particular starter have a permanent home on my counter? Thanks! Hey! I just started my starter yesterday and things seem to be going swimmingly. I was just wondering, at what point do you move it to the fridge? Or does this particular starter have a permanent home on my counter? Thanks!

]]> By: Roy http://www.wildyeastblog.com/2007/07/13/raising-a-starter/comment-page-5/#comment-26476 Roy Fri, 27 Jan 2012 13:44:22 +0000 http://www.wildyeastblog.com/2007/07/13/raising-a-starter/#comment-26476 Hi Susan, I'm looking for natural yeast that isn't sour, the kind that French bakeries use for croissants. Have you gotten yeast that doesn't taste sour at all? Hi Susan,

I’m looking for natural yeast that isn’t sour, the kind that French bakeries use for croissants. Have you gotten yeast that doesn’t taste sour at all?

]]> By: Emily S http://www.wildyeastblog.com/2007/07/13/raising-a-starter/comment-page-5/#comment-26139 Emily S Wed, 11 Jan 2012 04:06:55 +0000 http://www.wildyeastblog.com/2007/07/13/raising-a-starter/#comment-26139 Thanks Susan--by lower hydration I'm guessing you mean, add 2 parts flour to 1 part water (instead of the strict 1-1)? I'll give it a try! Thanks Susan–by lower hydration I’m guessing you mean, add 2 parts flour to 1 part water (instead of the strict 1-1)? I’ll give it a try!

]]> By: Susan http://www.wildyeastblog.com/2007/07/13/raising-a-starter/comment-page-5/#comment-25831 Susan Thu, 05 Jan 2012 15:42:43 +0000 http://www.wildyeastblog.com/2007/07/13/raising-a-starter/#comment-25831 Emily, for a more sour bread, try maintaining your starter at 50% hydration (feeding once or twice per day). You will need to adjust your bread formula to account for the lower hydration of the starter. Emily, for a more sour bread, try maintaining your starter at 50% hydration (feeding once or twice per day). You will need to adjust your bread formula to account for the lower hydration of the starter.

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